Creamy Dill Pickle Soup is the perfect cozy bowl made with plenty of shredded dill pickles, potatoes, crispy bacon, lots of fresh dill and cream. Each bowl is topped with more crispy bacon, dill pickle slices, and shredded cheddar cheese that’s served with some crusty bread for dipping. 

If you love homemade soup, dill pickles, fresh dill, bacon and potatoes this soup is for you! The flavours are a little unique but work beautifully together. I love everything about this soup! I’ve been wanting to make it for a while and I couldn’t be more pleased with how it turned out. It’s a game changer and a must try!

DILL PICKLES 

For this soup I used large whole dill pickles and used a box grater to shred the pickles as you would cheese. It’s very easy and you’ll need about 6-8 pickles to do this. Shred the pickles over some paper towel to catch all the liquid that will get release and so you can easily remove any excess liquid and discard it. This soup gets it’s flavours from the shredded pickles and fresh dill. Fresh dill is very important and cannot be substituted for dried dill otherwise it will lack that key dill taste. 

THE PROCESS

This soup is very easy to make. Start by cooking the onions to soften them up a bit in some oil. Once the onions have softened, add the shredded dill pickles, potato cubes, bacon bits, and fresh dill. Cook on low until the potatoes and bacon cook and become tender. This is probably the longest and slowest part about making the soup. But bacon and potatoes do take time so it’s important not to rush and let them do their thing. After about 30 minutes they should be cooked enough to continue to make the soup. I used vegetable stock but if you want to use beef or chicken that would work too. Once the soup has thickened, I like to remove about half and emulsify it to remove some of the chunky bits and make it more smooth and creamy. After that the soup is pretty much ready to be served!

This soup is all made in one big pot on the stove and is ready in just about 40 minutes. It makes for a delicious side to accompany any sandwich or can serve as a tasty lunch bowl. Easily make a big batch for the week that can be re-heated stovetop.

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Print Recipe

Creamy Dill Pickle Soup

Creamy Dill Pickle Soup made with shredded dill pickles, potatoes, bacon and fresh dill topped with some shredded cheddar cheese, crispy bacon and served with crusty bread.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Soups

Servings: 6

Author: the communal feast

Ingredients

• 1 cup shredded dill pickles
• 1 TBS olive oil
• 1 yellow onion diced
• 2-3 large russet potatoes cubed
• 5 slices thick cut bacon
• 1/2 cup fresh dill
• 3 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 1/2 cups vegetable broth
• 1 tsp Worcestershire
• 1/2 lemon juiced
• 1/2 cup cream
• garnish: shredded cheddar cheese crispy bacon bits, sliced dill pickles
• serve with fresh bread loaf

Instructions

• In a large Dutch oven, heat olive oil. sautée the onions for 2-3 minutes until translucent. Add the shredded dill pickles, bacon, potatoes, dill and minced garlic to the pot. Cook on medium-low until the potatoes and bacon are mostly cooked through for about 20-25 minutes stirring occasionally.
• Cover with the flour and give it a good stir. Pour in the vegetable broth, Worcestershire, and lemon juice, increase the heat just a little and stir until thickened. About 3 minutes. Puree about 1/2 the soup by transferring to a blender or using an emersion blender and returning to the pot. Add the cream and stir until well combined.
• Serve immediately and garnish each bowl with some shredded cheddar cheese, fresh dill, pickle slices, and crispy bacon. Enjoy with some fresh bread on the side for dipping.